Beat the egg whites until stiff. Mix the egg yolks with the cream cheese and season with herbs, salt, pepper and nutmeg. Carefully fold in the egg whites.
Grease 2 ovenproof molds lightly with oil and distribute the mixture evenly in them. Bake at 160 ° C on the middle rack for approx. 20 - 25 minutes until crispy.
Let cool carefully, otherwise the soufflé will collapse!
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